Goat Cheese Balls with Mango Sauce


No deep fryer is needed for this delicious appetizer.

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For this recipe, we highly suggest using avocado oil rather than extra-virgin olive oil. The mild taste of avocado oil is a perfect match for goat cheese balls. Avocado oil is also high in heart-healthy fats but has a higher smoke point, which is essential for flash frying. (Though we used avocado oil, you can also use grapeseed oil as an alternative.)

Recipe Type: Appetizer
Author: Kristen Doute, Vegiholic
Serves: 6


  • 3 ounces soft goat cheese
  • 1/2 cup corn starch (or flour)
  • 1/2 cup breadcrumbs
  • 1 teaspoon dried thyme
  • 1 egg, whisked
  • Avocado oil
  • Cucumber/carrot, julienned
  • 1/2 mango
  • 1 tablespoon white balsamic vinegar
  • 1/4 cup avocado oil
  • Sea salt and black pepper, to taste


  1. Roll goat cheese into 6 – .5oz balls.
  2. Place in freezer, on a plate lined with wax paper, for 2-3 minutes.
  3. Heat skillet on medium for 3 minutes.
  4. Coat pan with avocado oil (about 1/2 inch deep) and heat for 2-3 minutes.
  5. Remove goat cheese from freezer.
  6. Mix thyme and breadcrumbs in a small bowl, whisk egg in a separate bowl, place cornstarch in a third bowl.
  7. Dip each ball in cornstarch, egg batter, then breadcrumbs.
  8. Carefully place goat cheese balls in skillet, turning with tongs every 3-4 seconds until lightly browned.
  9. For mango sauce, blend mango, balsamic vinegar, avocado oil and salt and pepper in NutriBullet or food processor until smooth.

*WINE RECOMMENDATION: Sauvignon Blanc or a dry, crisp Rosé! Avoid oaky wines when devouring this delicious dish.*

Kristen Doute is the co-founder of Vegiholic.com.  

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